Feel Good

Green hummus bowl

We're loving all of Elena Silcock's recipes at the minute, and this hummus bowl is such an easy but seriously tasty salad.

Written by Beth Williams
Published 09.08.2023

Serves: 2



200g Hummus

50g Soft Herbs (We Used A Mix of Parsley & Mint)

1 Tbsp Tahini

250g Halloumi

1 Tbsp Honey

Red Pepper Flakes, To Serve

Sesame Seeds, To Serve

For The Salad:

2 Pitta Breads

4 Tomatoes

½ Cucumber

1 Tbsp Red Wine Vinegar

10g Parsley

Olive Oil



Heat the oven to 180°C. Cut the tomatoes and cucumber into chunks and add to a bowl with a big pinch of salt. Set aside.

Cut the pitta breads into triangles and tip onto a baking tray. Drizzle with olive oil and season well. Slide into the oven and bake for 10-15 mins, until golden and crisp. Set aside to cool.

Tip the hummus into a high-speed blender. Add the herb leaves, tahini and 2 tbsp of olive oil. Season with salt and pepper and blitz. If it’s super thick, add enough water to loosen it a little.
Tip the pitta chips into the bowl with the tomatoes and cucumber. Add 2 tbsp of olive oil and the red wine vinegar. Add the parsley leaves, season well and toss.

Slice the halloumi into 1cm thick slices. Drizzle with olive oil. Heat a pan over a medium-high heat, add the halloumi slices and cook for 2 mins on each side, until golden. Squeeze the honey over the top and remove from the heat.

To serve, swoop half of the hummus up the side of the 2 plates. Divide the salad and halloumi between the plates. Scatter with sesame seeds and red pepper flakes to serve.


Recipe credit: Elena Silcock via Mob Kitchen

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